Shopping Cart

Boiron

Chef Cyril Gaidella “Transmission” winner of the BEST French dessert award 2017

Shortbread:

Unsalted butter – 50 g

Icing sugar – 40 g

Flour – 50 g

Ground almonds – 50 g

Egg yolks – 20 g

Lime peel – 1/2

Lemon peel – 1/2

Vanilla powder (pinch) – 1

Mix all the ingredients together and spread between 2 sheets of paper.
Keep in the refrigerator.
Cut into moon shapes and circles, bake on a silpain at 170°C.

Wafers:

Les vergers Boiron 100% Yuzu puree – 10 g

Egg whites – 11 g

Icing sugar – 33 g

Flour – 30 g

Unsalted butter – 17 g

Melt the butter, mix it with icing sugar followed by the yuzu puree, egg whites and finish with the flour.
Keep in the refrigerator.
Shape and bake at 170 °C.

Syrup:

Water – 150 g

Sugar – 110 g

Bring the water and sugar to the boil with the used vanilla pods.
Add the juice of the used oranges.

Caramelised pecans:

Pecan nuts – 50 g

Maple syrup – 30 g

Chop the pecan nuts.
Mix with the syrup.
Spread and bake at 170°C.

Candied orange peel:

Orange – 1

Syrup – 230 g

Remove the zest of an orange and cut into thin strips.
Blanch 4 times and leave in the hot syrup.

Citrus fruit and spicy yoghurt sorbet:

Les vergers Boiron 100% Mandarin puree – 100 g

Les vergers Boiron 100% Yuzu puree – 40 g

Les vergers Boiron Ginger speciality

Les vergers Boiron 100% Lemongrass speciality

Orange juice – 50 g

Bourbon vanilla pod – 1

Yoghurt – 150 g

Sugar – 100 g

Atomised glucose – 20 g

Superneutrose – 2 g

Warm the juice and the purees with the vanilla and pour in the powders.
Bring to the boil and mix the syrup with the mixed yoghurt.
Churn and set aside in a paco bowl.

Vanilla yoghurt mousse:

Yoghurt – 150 g

Honey – 25 g

Réunion vanilla pod – 1

Papua New Guinea vanilla pod – 1

Organic Congo vanilla pod – 1

Gelatine mass – 22 g

Whipped cream 35% – 150 g

Mix the yoghurt, vanilla and honey with the melted gelatine mass, then stir into the whipped cream.

Orange supreme:

Orange – 2

Cut out 20 supremes (segments) from 2 oranges.

Praline insert:

Pecan praline – 125 g

Grapeseed oil – 8 g

Mix the praline and the oil.
Keep aside in a piping bag to assemble the cake.

Pecan icing:

Whipped single cream – 125 g

Milk – 125 g

Water – 100 g

Pecan praline – 75 g

Sugar – 25 g

Glucose – 15 g

Pectin NH – 3 g

Sugar – 25 g

Gelatine mass – 24 g

Bring the milk, cream, sugar, pectin, glucose and praline to the boil then add the gelatine mass.
Mix.
Add water if necessary and refrigerate.
Ice the dessert at 35 °C.

Vanilla Mascarpone Cream:

Cream 35% – 135 g

Sugar – 20 g

Egg yolks – 25 g

Tahiti vanilla pods – 1

Gelatine mass – 12 g

Mascarpone – 125 g

Make a custard with the cream, egg yolks, vanilla and sugar at 84 °C, pour over the gelatine mass and mascarpone.
Keep in the refrigerator.
Process in paco twice before serving.

Citrus fruit jelly:

Les vergers Boiron 100% Mandarin puree – 190 g

Les vergers Boiron 100% Yuzu puree – 20 g

Les vergers Boiron Ginger speciality – 10 g

Sugar – 6 g

Agar agar – 1,4 g

Glimmering gold leaf

Bring the ingredients to the boil together.
Pour into the mould and the remaining jelly in a bowl.
Set the moulded shapes aside to cool then refrigerate.
Mix the remaining jelly and set aside in piping bags.

Roasted pecans:

Pecans – 12

Roast in the oven at 170°C for approximately 10 minutes.

Decoration and presentation:

Vene cress (bunch)

Pipe out a jelly moon shape on the plate.
Place the iced dessert on top and coat with caramelised pecans.
On the moon, place a shortbread and pipe out dots of vanilla mascarpone cream, jelly, orange strips, wafers, pecan, orange supremes and a quenelle of sorbet.
Place the filled moon on top of the dessert and finish with 3 vene cress.